COWGIRL QUICHE RECIPE - (4.5/5)

Cowgirl Quiche Recipe - (4.5/5) image

Provided by grinder

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose or pastry flour, plus more if needed for rolling
1 tablespoon chives, chopped
1 teaspoon salt
2 sticks cold unsalted butter, cut in chunks
2 leeks, tops, bottoms trimmed, cut in half lengthwise
16 ounces white mushrooms, washed and sliced
2 tablespoons unsalted butter
1 cup heavy cream
8 large eggs
2 cups Swiss cheese, grated
Salt, to taste
Black pepper, freshly ground
1 tablespoon pesto
8 thin slices prosciutto or any good ham, chopped

Steps:

Preheat the oven to 400°F. FOR THE CHIVE CRUST: Lightly mix 2 cups of the flour with chives and salt in a mixing bowl or in the bowl of a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2-3 times. Do not over-mix this flour; it should coat the clumps. Sprinkle 1/4 cup cold water over the dough and with your hands or a wooden spoon, mix until the dough holds together, then shape into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer) Have ready 2 sheets of parchment paper that are each at least 12" square. Place one disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and then replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan. FOR THE FILLING: Slice leeks thinly, and then soak in cold water for 10 minutes to remove any grit or dirt. Drain well. Put mushrooms on a large baking sheet. Roast until golden brown, 15-20 minutes. Set aside. Meanwhile, in a large skillet over med-heat, sauté leeks in the butter until golden brown and beginning to caramelize, 8-10 minutes. Set aside. For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in leeks, mushrooms, grated cheese and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick! Pour mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow it to sit at least 10 minutes before serving. Place quiche on a cutting board and slice wedges with a serrated knife.